Hazard and Risk Management for the Food Packaging Industry - Virtual Classroom

 

Objectives

To enable delegates to: • Understand the importance of HACCP / HARM based food safety management procedures • Understand the role of prerequisite programmes • Understand how to identify food safety hazards • Implement a system based on the principles of HACCP / HARM

Who the course is for

Those who will be involved in either the implementation, maintenance or review of HACCP / HARM systems. Those looking to develop their understanding of the food safety hazards in their business and how to identify appropriate safety systems. • HACCP / HARM team members • Quality and Technical team members • Those with responsibility for product safety or food safety

Course Contents

• Background to Hazard and Risk Management • HACCP principles and implementation • Types of hazards and control measures • Monitoring and Corrective Action • Risk Assessment • Critical Control Points • Prerequisites

Course dates

Start Date End date City Info
Coming soon